Chocolate & Raspberry Brownies
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 7 oz 70% cocoa dark chocolate
- 7 oz self-raising flour
- 3 tablespoons cacao powder
- 5.3 oz coconut sugar
- 7.6 fl oz soya milk
- 2.5 fl oz vegetable/olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 400°F and line a 20cm / 8″ loose-bottomed square tin with oil and baking parchment. Melt ½ of the chocolate, either in short bursts in the microwave, or in a heatproof bowl over a pan of simmering water, and then leave to cool slightly.
Step 2
Put the self-raising flour, cacao powder, coconut sugar and pinch of salt in a bowl and mix. Pour in the melted chocolate, soya milk and oil, mixing until you have a smooth batter. Fold in the remaining chopped chocolate.
Step 3
Tip the batter into the lined tin, level with the back of a spoon and bake for 20 minutes until set around the edges with a little wobble in the middle. Leave to cool completely in the tin before removing carefully.
Step 4
To make the icing, whisk the coconut yoghurt with an electric whisk for up to 5 minutes until thick enough to hold its shape. Fold through the crushed raspberries.
Step 5
Spread the raspberry icing over the brownie, top with some halved raspberries and cut into 12 squares.
Step 6
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